Yellowtail Flounder Tartare

• 1 pound skinless, boneless yellowtail flounder
• 1 tablespoon finely chopped chives
• 2 tablespoons finely chopped basil
• 2 tablespoons hazelnut oil
• 1/4 cup freshly squeezed lemon juice
• Salt to taste, if desired
• Freshly ground pepper to taste
• 6 teaspoons fresh caviar for garnish, optional
• Buttered toast triangles (see instructions)

1. Rub the fingers down the center line of each fillet.
2. Cut away and discard any remnants of bone.
3. Put the fillets on a flat surface and chop finely with a knife.
4. Do not use a food processor or blender.
5. You do not want to make a smooth paste.
6. There should be about two cups or slightly less, closely packed.
7. Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper.
8. Blend well.
9. Serve in small portions, each one garnished with one teaspoon of caviar, if desired.
10. Serve with buttered toast triangles.

skinless, chives, basil, hazelnut oil, freshly squeezed lemon juice, salt, freshly ground pepper, fresh caviar for garnish, triangles

Taken from cooking.nytimes.com/recipes/1942 (may not work)